Zucchini Omelette - Test 1

0 - I've made this several times now and we're always surprised by how much we like it.

1 - I used old, overgrown zucchini and I don't think it was as good.

2 - Yep, small zucchini that has been browned makes it.

2 + 1 Tbsps mild oil
6 eggs
Good pinch of salt
½ tsp black pepper
¼ cup chopped chives or scallions
1 medium zucchini (196g/6.9oz) ¼" dice
½ cup (2oz) grated Parmesan cheese

1. In a large bowl whisk the eggs with salt and pepper until frothy. Set aside.
2. Heat the oil in a sauté pan and cook the zucchini until starting to brown. Browning is important. Reserve a Tbsp of chives and add the rest to the zucchini.
3. Mix the cheese and zucchini into the egg.
4. If the fry pan is too dry, add another Tbsp of oil and swirl around. Pour in the egg mixture.
5. Cook slowly, tipping and lifting the edges to encourage the top to flow underneath.
6. With the top still slithery but mostly firm, sprinkle with the reserved chives and put under the broiler in the oven until the eggs have set and the edges puff up a little.
7. Remove from the oven and carefully fold the omelette.

NOTE: If you choose to increase the number of eggs, be sure to use a wider pan. For the omelette to fold properly the omelette shouldn't be more than 1" thick.